Asian Inspirations

Discover the authentic in Asian cuisine food

Stir-Fry

Stir Fried Tofu with Minced Pork

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To Prep
Combine all Pork Marinade ingredients in a bowl and mix well. Set aside.
In another small bowl, combine all the Seasonings and mix well. Set aside.

To Cook
Heat 2 tbsp of cooking oil in a wok on medium, sauté chopped garlic and ginger until fragrant.
Add the marinated minced pork and stir fry until cooked. Remove and set aside.
Clean wok and heat 2 tbsp cooking oil on medium, pan fry tofu pieces until golden brown on both sides.
Add the beans and minced pork, stir well gently.
Add the Seasonings mixture and cook until sauce thickens. Dish out and serve.

Chinese Ginger Soy Chicken

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To Prep
Mix thickener ingredients and set aside.

To Cook
Heat 3 tbsp of oil in a wok, add in ginger and chopped garlic, saute until fragrant.
Add chicken and seasonings, stir-fry well.
Pour in water and stir well, cover and cook over low heat for 15 mins.
Stir in thickener and cook until the gravy thickens. Remove from heat and serve.

Slow-cooked Pork Belly (Moo Sam Chun Tom Khem)

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To Cook
In a large pot, stir-fry the coriander roots, garlic and white pepper with oil on medium heat until fragrant.
Add all the remaining ingredients except baby carrot and broccolini and bring to a boil.
Lower the heat, put a lid on and continue to cook for 25 mins.
Add carrot and broccolini, and continue to cook with the lid off for another 25 mins.
Serve with steamed rice.

Pad Thai with Prawns (Pad Thai Goong)

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To Cook
Heat 1 tbsp oil over medium heat and stir-fry prawns until just cooked. Add Valcom Pad Thai Paste and mix well. Stir in fish sauce, tamarind puree, sugar and chilli powder.
Rinse rice noodles then add to pan and stir through. Push the mixture to one side of pan, heat 1 tbsp oil, then add beaten egg and allow to cook.
Stir-fry the egg with the noodles. Toss with beansprouts and chives, then garnish with peanuts.

Stir-Fried Chicken & Vegetables with Green Curry

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To Cook
Heat 1 tbsp oil in the wok, add vegetables and stir-fry for 1 min, coating well with oil.
Add water, cover and boil for 1 min. Remove and set aside.
Add 1 tbsp oil and fry curry paste until fragrant; add chicken and stir-fry for 4 mins; add coconut milk and simmer for a further 3 mins.
Return the vegetables to the wok and combine well.

Pan-fried Chicken Thigh in Yakitori Sauce

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To Cook
Combine ingredients C in a pot. Add lotus roots and bring to boil. Reduce heat to medium and gently cook until tender.
Put carrots in a pot and add enough water to cover the carrots. Bring to boil and continue cooking until carrots are tender. Take the carrots out, then blanch the beans.
Preheat pan with small amount of oil and pan fry the chicken until ¾ of the way cooked. Add remaining ingredients and Yakitori Simmer Sauce. Cover lid.
Gently simmer until the liquid is reduced to half.
Share the ingredients and sauce evenly into a bowl and sprinkle some sichimi pepper over the top. Serve hot.

Ponzu Stir-fried Pork with Vegetables

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To Cook
Partially freeze pork scotch fillet. Cut pork into thin slices and season with salt and pepper. Set aside.
Cut garlic chives and julienne carrot to 3-4cm length. Set aside
Heat wok over high heat. Add sesame oil and stir-fry pork scotch fillet slices to almost cooked, add cut vegetables, bean sprouts and Obento Ponzu sauce. Stir-fry for 1 minute. Serve hot.

Fried Rice with Stir-Fried Beef

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To Cook
Heat oil in frying pan and stir-fry the eggs until cooked. Remove and set aside.
Fry the nasi goreng paste in heated sesame oil until fragrant.
Add rice and stir-fry thoroughly until every grain is coated. Add carrots, peas and the eggs. Mix well and set aside on a serving plate.
Stir-fry sambal oeleck in heated sesame oil for 1 min.
Brown onion, add beef and stir-fry for 2 mins. Remove and place at the side of fried rice.
Sprinkle sesame oil. Garnish fried rice with cucumber, cherry tomato and coriander. Serve hot.

Vietnamese Lemongrass Chilli Chicken (Ga Xao Ca Ot)

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To Prep
Mix together the chicken, half of the minced lemongrass and minced garlic, fish sauce, sugar, red chilli, and salt in to a large mixing bowl. Let the chicken marinate for at least 1 hr, but ideally overnight in the fridge.

To Cook
In a large wok/pan on high heat, add in the vegetable oil, and fry the remaining lemongrass and garlic till fragrant.
Add in the marinated chicken and and cook until the chicken is no longer pink and has begun to turn brown.
Cover the chicken with a lid and cook for at least 5 minutes so that the chickien will be fully cooked through.
Remove the lid and add in the onion and stir fry them until they soften and become translucent

To Serve
Remove the chicken from the heat and transfer it on to a serving plate. Garnish the dish with chilli flakes and, or coriander. Serve with a bowl of hot steamed rice and enjoy!

Vietnamese Caramelised Fish in Young Coconut Juice (Ca Kho Dua)

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To Prep
Combine the marinade ingredients in a mixing bowl and mix well. Add the fish and coat it in the marinade ingredients. Cover and let it marinate for 10 mins.

To Cook
Put wok/frying pan on the stove on low heat. Add vegetable oil and palm sugar. Cook until the sugar has caramelised, stirring the mixture a little as it starts to colour.
Add in the garlic and pork belly, and stir-fry for 2 mins, then immediately add the marinated fish. Coat the fish with the caramel, and cook for 1 min.
Stir in the coconut juice and simmer for a further 6 mins. Skim off any impurities that rise to the surface.
Sprinkle spring onion, pepper and chilli over the top, and serve.

Sambal Prawn (Udang)

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To Prep
In a blender, add all spice ingredients and blend until smooth.

To Cook
Heat oil in a pot, stir-fry spice paste and kaffir lime leaves until fragrant, about 8-10 mins.
Add the diluted tamarind paste and mix well. Cover the pot and bring to boil. Reduce to simmer for 3-5 mins.
Add prawns, sugar and salt, stir until well mixed. Cover again and simmer for 3 mins.
Transfer to a serving bowl and serve hot.